This sweet is usually made on Sayana Ekadasi(laggachi parab) in Konkani homes. Urid dal is used in place of rice, as the rice is not normally used on Ekadasi days by religious people.

Ingredients:

ripe banana-250gms,

jagerry-150gms,

urad dal-150gms,

coconut-1(medium),

Cardamom powder-1tspand

salt-1/2tsp.

Method:

Wash and soak the dal for 3hrs.

Grind it to a fine texture with little water(batter should have a slight thick consistency to enable spread it on a leaf).

Mix jagerry and the coconut scrapings(scrape the coconut) and cook this mix on a flame.

Wait till it gets thickened. Remove from the flame. Cut the banana into very small pieces Add the cardamom powder and mix with the jagerry coconut mix.

Mix salt with the urid dal batter.

Spread a little batter on a small piece of cured banana leaf (grease the leaf before use) to form a thin layer. Place 2 tbsps of the above prepared banana mix on the spread batter .Fold the sides of the leaf.(Curing of the leaf is done by holding the leaf just above the flame for seconds to get a soft texture).

Repeat the process till the complete batter or banana mix is exhausted.

When all are done, steam them together in a cooker separator for 10mts.

it gets cooled remove them from the cooker.

Kelya Pathaali is ready for serving.

Optional: Cashewnuts/almonds(cut into pieces)/kismis fried in ghee can be added to the filling.

Poot (puttu in malayalam) is a kind of cylindrical steamed rice cake made for breakfast. Konkanis, who have settled down in Kerala a few centuries back have adopted this breakfast item as a delicacy for breakfast. The best side dish that goes extremely well with this breakfast is the chana curry. This combination makes it almost a brunch. The other side items that goes as a favourite for a few , are fried papads, ripe bananas, plain sugar, etc.

A variation of poot(puttu) is its sweet version , made by using jaggery.

POOT(PUTTU)

Ingredients:

Rice flour-2 cups,

salt -little and

coconut scrapings-1 cup.

Method:

Mix rice flour, salt and a spoonful of coconut.

Add a little water to make the flour just wet, to form very small ganules. Please note that water should not be in excess.

In the cylindrical puttu vessel, first insert the perforated bottom holder.

Spread a few coconut scrapings on the bottom holder to start with.

Then fill the vessel with the flour(approx 2″ height), spread the coconut scrapings again over the rice powder, repeat the process of filling alternatively with flour and coconut scrapings till the puttu vessel is full. Finally, place the lid on the top.

Place the puttu vessel on an ordinary steaming vessel or if it is a pressure cooker adaptable puttu vessel, place it on the whistle opening of the pressure cooker and steam it (that variety of machine is available in the market) for about 10 mts(When properly cooked, steam will come out through the holes on the top lid).

Remove the puttu vessel from the cooker, holding it with a cloth and push the bottom holder with the help of any wooden/steel rod so that all the layers come out and placed on a large holding plate. Puttu is ready now.

If there is still some rice powder left out , the above process can be repeated.

VARIATION:1

For making the goda poot/sweet puttu, mix some jaggery with coconut scrapings and use this mix in place of the plain coconut scrapings.

VARIATION:2

KAPPYA POOT(TAPIOCA PUTTU)

In place of rice flour, tapioca flour can be used to make tapioca puttu.Variation 1 can also be adopted in case of this puttu.

CHONYA RAVNDHAY(CHANA CURRY)

Ingredients:

Black chana-1 cup,

corriander seeds-2 tsps,

red chillies-2,

jeera-1tsp,

pepper-1/2 tsp,

whole hing -a small piece,

Garam masala powder-1 tsp(optional),

mustard seeds-1tsp,

ginger-1/2″ piece,

tamarind-a small avla size,

coconut scrapings-2 tbsps,

salt to taste,

coconut oil-2 tsps,

onion chopped-1/2 cup(optional) and

curry leaves.

Method:

Clean and soak chana for 8 hrs.

Cook it in the pressure cooker for 20 mts.(after the first whistle, keep it on a low flame).

In a pan, fry all the condiments using very little oil.

Grind the fried condiments along with the coconut scrapings to a fine paste.

Keep aside 1/4th of the cooked chana.

Soak tamarind and remove the pulp.

Mix the 3/4 quantity chana, ground masala, salt and the tamarind pulp and cook for 2 to 3 mts.

Mash the remaining chana, add it to the above mix and cook for another 2 mts.

Switch off the flame.

Do phannu(season) with mustard seeds and curry leaves in oil.

Curry is ready for serving.

NOTE: If onion is used, fry the onion in little oil and add to the above curry.